Gambas al Ajillo

Name: Gambas al Ajillo
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 2 cups extra-virgin olive oil (enough to cover halfway up the shrimp); 2 ounces lemon juice; 10 cloves garlic, minced; 6 guindilla chiles, broken open; 1 pound shrimp (26 to 30 count), peeled, deveined, tails removed; Salt, to taste; 1/2 bunch fresh parsley, finely chopped

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Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 4 servings

Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 4 servings

Ingredients

2 cups extra-virgin olive oil (enough to cover halfway up the shrimp)

2 ounces lemon juice

10 cloves garlic, minced

6 guindilla chiles, broken open

1 pound shrimp (26 to 30 count), peeled, deveined, tails removed

Salt, to taste

1/2 bunch fresh parsley, finely chopped

Directions

Combine the oil, lemon juice, garlic and chiles in a fireproof dish large enough to lay out the shrimp in 1 layer (preferably a cazuela), and place over a high flame until it starts to sizzle. Sprinkle the shrimp with a little salt and add them into the oil in 1 layer. Cook about 20 seconds per side. Sprinkle with the parsley and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.